Food Microbiology Questions and Answers February 13, 2024 by Flair Pharma Results HD Quiz powered by harmonic design #1. What is the optimal temperature range for the growth of most pathogenic bacteria in food? A) 0°C - 4°C A) 0°C - 4°C B) 10°C - 20°C B) 10°C - 20°C C) 25°C - 45°C C) 25°C - 45°C D) 60°C - 75°C D) 60°C - 75°C #2. Which of the following microorganisms is responsible for the fermentation of yogurt? A) Saccharomyces cerevisiae A) Saccharomyces cerevisiae B) Lactobacillus acidophilus B) Lactobacillus acidophilus C) Escherichia coli C) Escherichia coli D) Staphylococcus aureus D) Staphylococcus aureus #3. What is the primary purpose of pasteurization in food processing? A) Enhancing flavor A) Enhancing flavor B) Extending shelf life B) Extending shelf life C) Improving color C) Improving color D) Increasing nutritional value D) Increasing nutritional value #4. Which of the following is NOT a method of food preservation? A) Canning A) Canning B) Irradiation B) Irradiation C) Fermentation C) Fermentation D) Frying D) Frying #5. What is the ideal pH range for the growth of most spoilage microorganisms in food? A) pH 2-4 A) pH 2-4 B) pH 4-7 B) pH 4-7 C) pH 7-9 C) pH 7-9 D) pH 9-12 D) pH 9-12 #6. Which microorganism is responsible for the production of carbon dioxide gas in bread fermentation? A) Saccharomyces cerevisiae A) Saccharomyces cerevisiae B) Listeria monocytogenes B) Listeria monocytogenes C) Clostridium botulinum C) Clostridium botulinum D) Salmonella enterica D) Salmonella enterica #7. What is the purpose of adding nitrites to cured meats? A) Enhancing color A) Enhancing color B) Extending shelf life B) Extending shelf life C) Inhibiting bacterial growth C) Inhibiting bacterial growth D) Improving texture D) Improving texture #8. What is the purpose of the Most Probable Number (MPN) method in assessing microbial contamination in food? A) To estimate the total viable count A) To estimate the total viable count B) To quantify specific microbial pathogens B) To quantify specific microbial pathogens C) To determine the pH of the food sample C) To determine the pH of the food sample D) To measure the water activity of the food D) To measure the water activity of the food #9. Which technique is commonly employed for the molecular identification of microbial species in food samples? A) ELISA (Enzyme-Linked Immunosorbent Assay) A) ELISA (Enzyme-Linked Immunosorbent Assay) B) PCR (Polymerase Chain Reaction) B) PCR (Polymerase Chain Reaction) C) HPLC (High-Performance Liquid Chromatography) C) HPLC (High-Performance Liquid Chromatography) D) MALDI-TOF (Matrix-Assisted Laser Desorption/Ionization Time-of-Flight) D) MALDI-TOF (Matrix-Assisted Laser Desorption/Ionization Time-of-Flight) #10. What is the purpose of a Listeria enrichment broth in microbiological analysis? A) To enhance the growth of Listeria bacteria A) To enhance the growth of Listeria bacteria B) To inhibit the growth of Listeria bacteria B) To inhibit the growth of Listeria bacteria C) To determine the antibiotic susceptibility of Listeria C) To determine the antibiotic susceptibility of Listeria D) To measure the bioluminescence of Listeria D) To measure the bioluminescence of Listeria #11. Which microbial indicator is commonly used to assess the hygiene and cleanliness of food processing equipment and surfaces? A) Escherichia coli A) Escherichia coli B) Staphylococcus aureus B) Staphylococcus aureus C) Bacillus cereus C) Bacillus cereus D) Enterococcus faecalis D) Enterococcus faecalis #12. What is the primary purpose of the Viable But Non-Culturable (VBNC) state in microorganisms? A) Enhanced virulence A) Enhanced virulence B) Increased antibiotic resistance B) Increased antibiotic resistance C) Prolonged survival under stress C) Prolonged survival under stress D) Improved nutrient utilization D) Improved nutrient utilization #13. What is the primary function of a selective medium in food microbiology? A) To support the growth of a wide range of microorganisms A) To support the growth of a wide range of microorganisms B) To inhibit the growth of unwanted microorganisms and encourage the growth of specific ones B) To inhibit the growth of unwanted microorganisms and encourage the growth of specific ones C) To neutralize pH in food samples C) To neutralize pH in food samples D) To measure the water activity of the food D) To measure the water activity of the food #14. What is the purpose of the Total Viable Count (TVC) method in food microbiology? A) To quantify the total number of microorganisms, including bacteria, yeast, and molds A) To quantify the total number of microorganisms, including bacteria, yeast, and molds B) To measure the water activity of the food sample B) To measure the water activity of the food sample C) To identify specific pathogens C) To identify specific pathogens D) To assess the pH level of the food sample D) To assess the pH level of the food sample #15. Which of the following is an example of a psychrotrophic microorganism commonly associated with spoilage in refrigerated foods? A) Clostridium botulinum A) Clostridium botulinum B) Pseudomonas spp. B) Pseudomonas spp. C) Lactobacillus acidophilus C) Lactobacillus acidophilus D) Salmonella enterica D) Salmonella enterica #16. What is the purpose of a coagulase test in the identification of Staphylococcus species in food? A) To determine antibiotic susceptibility A) To determine antibiotic susceptibility B) To assess acid production B) To assess acid production C) To confirm the presence of coagulase enzyme C) To confirm the presence of coagulase enzyme D) To measure bioluminescence D) To measure bioluminescence #17. Which method is commonly used to assess the heat resistance of bacterial spores in food processing? A) Catalase test A) Catalase test B) Oxidase test B) Oxidase test C) D-value determination C) D-value determination D) Bioluminescence assay D) Bioluminescence assay Finish
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